Skinny Fish & Chips
Haneczka
ingredients
- For The Chips
- 4 medium baking potatoes
- 4 springs thyme
- 2 tsp groundnut oil
- For The Fish
- 4 x 180g fillets of skinless haddock
- 1 egg lightly beaten
- 2 tbsp flour
- 100g breadcrumbs
- Zest 1/2 lemon
- 2 tsp ground nut oil
- Lemon wedges, to serve
- For The Tartare Sauce
- 100g Greek yoghurt
- 25g gerkins, roughly chopped
- 1/2 clove garlic, finely chopped or crushed
- Finely grated zest of 1 lemon
- Juice 1/2 lemon
- 10g capers, drained and roughly chopped
- Small bunch flat leaf parsley, roughly chopped
- Black pepper
directions
- 1
1. Preheat oven to 200°C.
- 2
2. Wash the potatoes but do not peel, cut into 2cm thick chips, blanch in simmering water for 2-3 minutes, drain well and tip them into a large food bag with the oil and shake well. Tip on to a baking tray, season with rock salt and ground black pepper and add the thyme springs. Cook in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- 3
3. While the potatoes are cooking, prepare the tartare sauce: combine all of the ingredients and season to taste with black pepper. You shouldn’t need any salt as the capers are quite salty.
- 4
4. Place the flour and egg into 2 shallow bowls, mix together the breadcrumbs, lemon and a pinch of salt and freshly ground black pepper, tip the breadcrumbs into a third shallow bowl.
- 5
5. Dip the fish one by one into first the flour, then egg, then breadcrumbs. Heat the 2 teaspoons of groundnut oil in a large frying pan and fry the fish over a medium to high heat for 2-3 minutes on each side or until golden.
- 6
6. Serve the fish and chips with the tartare sauce and a lemon wedge.
notes
392 (almost 400) calories per serving
Source: Matt Dawson
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